These beef enoki rolls bring together delicate mushrooms, paper-thin beef and a little chili heat. The beef browns around each small bundle while the mushroom caps and stems peek out at either end. Simmered in a sesame-chili sauce and finished with fresh herbs, they make a beautiful Asian-fusion appetizer to share in any season.
I like to keep the rolls small and the seasoning simple, so the texture of the enoki stays at the center of the dish. Serve them warm on a platter with forks or chopsticks, with fresh thyme or another herb you enjoy.
Which beef works best for beef enoki rolls?
Look for paper-thin sliced beef for shabu-shabu or hot pot, ideally ribeye or sirloin. Very thin, unseasoned Korean BBQ beef also works. Choose small slices that wrap around the middle of the mushrooms, leaving both ends visible. Avoid thick bulgogi strips or pre-marinated meat.
Preparing the mushrooms
Soak the enoki in lightly salted water for 30 minutes, then drain. Cut away the firm root base and any growing medium, rinse gently and pat dry. Separate the mushrooms into small bundles of roughly 10–20 stems. Keeping each bundle modest makes the rolls easier to wrap and cook evenly.
Soaking is a preparation step, not a substitute for cooking. Cook the mushrooms thoroughly, including the center of every bundle, and follow any cooking directions on the package.
A simple chili finish
Olive oil works well for searing. Mix sesame oil with chili oil or chili seasoning, black and white sesame seeds, and salt to taste. Pour over the seared rolls, reduce the heat and simmer gently for about 5 minutes, until the mushrooms are thoroughly cooked. Add a small splash of water if needed to keep the sauce from catching.
Olga Kindel
Beef Enoki Rolls
Paper-thin beef wrapped around enoki mushrooms, seared and simmered in sesame-chili sauce. An Asian-fusion appetizer for any season.
Paper-thin sliced beefone small slice per mushroom bundle
Olive oilfor searing
2tbspsesame oil
2tspmixed black and white sesame seeds
1/2tspchili oil or chili sauceor to taste
Saltto taste
Fresh thyme or other herbsoptional
Method
Soak. Place the enoki in lightly salted water for 30 minutes, then drain.
Trim and divide. Cut away the firm root base and growing medium. Rinse gently, pat dry and divide into small bundles of about 10–20 stems.
Wrap. Roll one small, paper-thin slice of beef around the middle of each bundle, leaving the caps and trimmed stems showing at opposite ends.
Mix and sear. Stir together the sesame oil, chili, sesame seeds and salt. Heat a thin coating of olive oil in a skillet over medium-high heat. Sear the rolls seam-side down, then turn to brown all sides, about 2–3 minutes.
Simmer. Pour the sesame-chili sauce over the rolls, reduce the heat and gently simmer for about 5 minutes, turning to coat. Add a small splash of water if the pan dries out. Cook the mushrooms thoroughly through to the center of each bundle and follow their package directions, allowing longer if needed.
Serve. Transfer to a plate and finish with fresh thyme or other herbs. Serve warm with forks or chopsticks.
Notes
Timing: about 15 minutes of active preparation and cooking, plus 30 minutes for soaking (about 45 minutes total). Sear for about 2–3 minutes, then gently simmer in the sesame-chili sauce for about 5 minutes. Cook the mushrooms thoroughly throughout and follow the package directions, allowing longer if needed. Yield depends on the package and bundle size. Use one small slice of beef for each bundle. Sesame seeds go into the sauce; finish the plated rolls with fresh herbs only.
Serving ideas
Arrange the warm rolls with both ends of the mushrooms showing. Finish with a few fresh thyme leaves or another herb you enjoy. The sesame seeds are cooked in the sauce. Serve as an appetizer for a gathering, or alongside rice and vegetables for a larger meal.
Tips for neat, evenly cooked beef enoki rolls
Pat the mushrooms dry before wrapping so the beef can brown.
Place the seam against the pan first to help the rolls hold together.
Leave space between rolls and cook in batches if needed.
Sear for about 2–3 minutes, turning to brown the beef. Continue cooking as needed until the mushrooms are thoroughly cooked throughout. Browning alone does not show that the center is done.
If the beef browns before the mushrooms are cooked, lower the heat and finish covered with a small splash of water.
Watch the recipe on Instagram
See how I wrap the mushroom bundles and sear the beef enoki rolls.
